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Wednesday, October 7, 2009

Pumpkin Roll - A Little Pumpkin - Outdoor Wednesday

Photo courtesy of Photobucket, Creative Commons LicenseLook who we found in the pumpkin patch.

From the kitchen of One Perfect Bite...My intent is not to stoke the flames of rumor, but what I thought was baseless chatter actually is not as mindless as I thought. I've been trying to buy canned pumpkin for several weeks now. I was promised a call when it came in. I got the call and went to the store only to find the shelves were still empty. I sought out the manager who contacted me. He brought me several cans of pumpkin from the storeroom where it was being kept for "good" customers. I came home, dropped one of the cans at a neighbors, came up the hill and started baking. If it wouldn't be Thanksgiving in your home without a pumpkin pie, you might want to lock in your supply now. This pumpkin roll is very easy to make and the cream cheese filling is delicious. The cake tastes a bit like moist gingerbread. Be sure not to over bake the cake and roll it while it's hot to prevent it from cracking. I like to remove crusty edges from the cake before spreading it with filling. Let the cake cool completely before filling, then refrigerate for several hours before serving. If you are a real sweet lover, you might want to double the filling and use it to frost the exterior of the cake as well. Here's the recipe for the cake and frosting. Pumpkin Roll...from the kitchen of One Perfect Bite

Directions:1) Preheat oven to 375 degrees F. Grease and flour a 10 x 15 x 1-inch jelly roll pan.2) Beat eggs in large bowl of a stand mixer for 5 minutes, gradually adding sugar. Continue beating until mixture thickens and is pale yellow in color. Stir in pumpkin puree and lemon juice.3) Whisk flour, baking powder, cinnamon, ginger, nutmeg and salt in a separate bowl. Fold flour mixture into pumkin mixture. Spread batter into prepared pan, smoothing it with an offset spatula. Sprinkle batter with chopped walnuts.4) Bake for 12 to 15 minutes.5) While cake bakes, sprinkle a clean dishtowel with confectioners' sugar and place it on a work surface.6) Invert cake onto towel and immediately roll from narrow end to form a cylinder. Cool completely.7) To make filling, combine confections' sugar butter, cream cheese and vanilla in a small bowl. Beat with an electric mixer until smooth.8) Unroll cake. Remove crusty edges with a very sharp knife. Spread with filling and roll again. Wrap in plastic wrap and refrigerate for several hours before serving.9) To serve, remove plastic wrap, sprinkle with confectioners' sugar and transfer to a serving platter. Yield: 10 servings.

66 comments
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Haven't try making any Swiss roll yet! Too many under my list...he he! Should try it one of these days! And pumpkin flavour sounds delicious too. I wonder have you decorated your front yard already for this coming Halloween?

This is such an unusual recipe (for an African like me !) but looks absolutely delicious & like something I would try. I've never seen canned pumpkin on our shelves here, but am sure that I could use cooked, mashed pumpkin and it would stillwork well. Hope that you're having a lovely day in your corner of the world !

What an adorable first picture in this post -- my mother would have made a hat like that for her grandkids if she'd ever seen this picture.

I wasn't aware of a pumpkin shortage! good to know. for thanksgiving, my brother does the cut-scoop-cook-mash routine with sugar pumpkins and brings 4 pies to our feast. But I use canned! Thanks for the info ...Cass

What a cute little pumpkin goblin! I love pumpkin rolls! Since I do not think I will be making my annual TG trip to Maine this year and have some of my Mom's fantastic pumpkin roll, I guess I will have to start thinking about making my own.

Canned pumpkin doesn't exist as far as I have ever seen in France or Italy so I started years ago just making my own. We have bright orange super sweet muscat pumpkins. And I could so make this pumpkin roll! A great change from pumpkin pie. Looks beautiful!

Mary, I have always wanted to make one of these. Thank you for sharing! Now if you have a good recipe for a cake roll that is made with white cake and raspberries, let me know:-) I had one of those recently and it was amazing...confirming my suspicions that I am a hopeless cake roll lover!:-)

I love pumpkin rolls and your recipe looks fabulous! I'm going to add it to my recipe lineup for the month. I may be making it with homemade pumpkin puree though, since I haven't been able to find pumpkin puree at all!

I'm surprised by the pumpkin shortage in parts of the country. Here in Kansas it's always on the shelf in every grocery store. Wonder why there's a difference. I'll use one of my cans to make this lovely pumpkin roll.

Had not heard about the pumpkin shortage. Well, guess I'm going to have to see about stocking up as it's a fruit we always enjoy, year round. Love my pumpkin pies!

I have never ever made a roll of any kind. I watched my mother struggle with the jelly kind, with all the cracking and all and have never attempted one. I want to, really I do, but I want it to be perfect like YOURS!!

Hi Mary, this pumpkin roll looks wonderful... I will have to try and make it for the holidays..what can I substitute the eggs with since I have a grand allergic to eggs???Thanks for sharing this cake roll... Have a good day. hugs, Baba

Baba, this is probably not the cake you want to make substitutions in. You can try to make it using 3/4 cup egg substitute, but I think the end result would be a tough cake. I wish I could be more helpful but the nature of the cake is limiting.

I found only one can of dented pumpkin when I went to the store yesterday. I bought it because I wanted to make pumpkin pancakes for house guests. I had no idea that there was a shortage. Will keep my eyes open for Thanksgiving planning. The pumpkin roll looks delicious.

Pumpkin Rolls are my favorite baked pumpkin pie goodie!!! Its not so hard to make either. It just looks intimidating! And I heard there was a pumpkin shortage. I think "they" said about a 1/3 of the crop got destroyed due to poor weather last year. But even though its a bit more work than just cracking open a can you can absolutely use fresh pumpkin to make pumpkin puree!!! I've done it several years, it just requires a little more patience!

First, who is that cute little pumpkin that you found in the pumpkin patch? So very CUTE! Could I send my pumpkin roll to you? Mine cracks EVERYWHERE!! HELP!! Can you give me any advice? Looks delicious Mary.

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